This is such a brilliant recipe for using pumpkin, which we enjoyed a lot last Autumn. I know it might seem incredibly early but soon there will be pumpkins everywhere and this is a recipe which is mainly made up of stock cupboard staples and so is good to have on standby. It is also great with butternut squash so can be eaten all year round.
I had to include this picture of the twins trying to lift pumpkins last year.Ingredients
1 diced pumpkin/ 1 tin pumpkin puree
1 tin of chick peas
1 chopped onion,
2 cloves garlic
1 can coconut milk
1 tin chopped tomatoes
1 tablespoon curry paste (mild if it’s for young children)
What we did
Fry the onion and garlic after a minute add the curry paste.
Stir in the diced pumpkin
Add the coconut milk and chopped tomatoes. Cook for 10-15 minutes.
Drain the chickpeas and add to the sauce.
Serve with rice and or flat breads.
The best thing about this recipe is that the children can help prepare the pumpkins. If you don’t have fresh pumpkin you can substitute for tinned. Other changes you can make are adding spinach to make it even healthier or peas. Just add them at the end with the chickpeas.
